Enzymatically hydrolyzed egg white chiffon cake and method of making same

Abstract

The application discloses an enzymatic egg white chiffon cake and a preparation method thereof, and belongs to the technical field of food processing. The application directly adds protease under the condition of egg white industrial storage environment by adopting a low-temperature long-time enzymolysis mode, is simple and convenient, and the protease acts for a long time, the enzyme activity gradually decreases, the enzyme activity tends to 0 after 18 hours, and the cake quality no longer changes, so that the enzymolysis degree of the enzymatic egg white stays in the state of optimal foaming property and air retention property. After analyzing the significance and interaction of various factors, the application obtains the most suitable enzymolysis condition of the enzymatic egg white for the chiffon cake and the chiffon cake preparation process. Under the formula and suitable baking conditions, the prepared enzymatic egg white chiffon cake can be more soft, the color is more attractive, the aroma is more rich, the protein molecular weight is smaller after enzymolysis, and the enzymatic egg white chiffon cake is easy to be digested and absorbed by human bodies without adding other chemical additives.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of enzymatic egg white chiffon cake and its preparation method, belong to food processing technical field. BACKGROUND

[0002] Chiffon cake is a kind of dessert, it is the modification of milk foam and batter cake, its main raw materials are vegetable oil, egg, sugar, flour, baking powder, etc., organization is loose, moisture content is high, taste is light and not greasy, mouth feel is moist and tender, is one of the most popular high-protein food, in the production process, egg white and yolk are separated and beaten, the cake quality made is more swollen than the product made by beating with whole egg liquid, and the organization is more loose.But in the industrialized chiffon cake production process, often add TATA powder, baking powder, cake oil and other food additives to help bubbles, which is contrary to the current green and healthy natural diet fashion.

[0003] Therefore, it is urgent to develop a kind of chiffon cake which does not need to add extra food additives and can also achieve good foaming property and flavor taste. SUMMARY

[0004] In order to solve at least one of the above problems, the present application combines the low-temperature enzymatic method with the conventional preparation method of chiffon cake, and provides a preparation method of enzymatic egg white chiffon cake.

[0005] Using enzymatic egg white in the preparation of chiffon cake has the following advantages and difficulties:

[0006] (1) Enzymatic egg white is obtained by adding biological enzyme to egg white, and the protein is hydrolyzed into polypeptide, oligopeptide, amino acid and other small molecular substances by using enzyme cleavage site, so as to change the properties of egg white. The hydrophobic group inside the molecule is exposed, which affects the interaction between protein molecules and between protein and water molecules, reduces the surface tension and strengthens the cross-linking with gas-liquid interface, thereby affecting the foaming property of egg white. Therefore, moderate enzymolysis of egg white with protease can improve its foaming property and air retention, while excessive enzymolysis will adversely affect the foaming property and air retention of egg white. At the same time, compared with macromolecular protein, small molecular peptide after enzymolysis is more easily digested and absorbed by human body. Compared with physical modification and chemical modification, biological enzymolysis has the potential safety hazard and other limitations, the reaction conditions are more mild, the energy consumption is lower, the specificity is strong, and the generation rate of toxic and side products is extremely low. Generally, the hydrolyzed protein peptide has the same amino acid composition as the parent protein. However, in the actual operation process of enzymatic egg white, egg white is denatured by heat, and the commonly used heat technology cannot be used to inactivate the enzyme, so the degree of enzymolysis of egg white is difficult to control, which makes the practical application of enzymatic egg white more difficult.

[0007] (2) The existing enzymatic egg white is made into egg white powder by spray drying to control the degree of enzymolysis for storage and transportation. When the enzymatic egg white powder is used to make cakes, it needs to be rehydrated, which not only increases the production cost of the enzymatic egg white, but also affects the nutritional quality and foaming and gas retention properties of the egg white during the drying and rehydration process. Moreover, after spray drying, the protease activity may still exist, and the egg white continues to be enzymolyzed after rehydration, which makes the egg white reach an over-enzymolyzed state during the cake making process, and the protein network of the cake made by the egg white is too loose, causing the cake to collapse.

[0008] (3) In the industrial production process of chiffon cakes, the enzymatic egg white without enzyme inactivation will continue to enzymolyze the proteins in the batter during the about 30 minutes from egg white whipping to entering the oven, which will adversely affect the gas retention of the egg white in the batter, leading to a decrease in the gas retention of the batter, and adversely affecting the volume and hardness of the cake; on the other hand, the protease will enzymolyze other proteins (such as proteins in flour and starch) in the batter system, producing some unpleasant flavors.

[0009] Therefore, the first object of the present application is to provide a preparation method of an enzymatic egg white chiffon cake, comprising the following steps:

[0010] (a) preparing enzymatic egg white:

[0011] First, separate the egg white and egg yolk of the egg, and add neutral protease to the egg white to obtain enzymatic egg white by enzymolysis; wherein the enzyme addition amount in the egg white is 160-480 U / g, the enzymolysis temperature is 2-7℃, and the enzymolysis time is 18-30 h;

[0012] (b) stirring the enzymatic egg white prepared in step (a) and white sugar to obtain a protein paste;

[0013] (c) preparing an egg yolk paste;

[0014] (d) mixing the protein paste prepared in step (b) and the egg yolk paste prepared in step (c) to obtain an enzymatic egg white chiffon cake by baking.

[0015] In one embodiment, the enzymatic egg white chiffon cake comprises, by weight fraction: 245-265 parts of enzymatic egg white, 20-25 parts of corn starch, 85-95 parts of low-gluten flour, 110-115 parts of egg yolk, 88-93 parts of white sugar, 42-47 parts of soybean oil, and 43-46 parts of milk.

[0016] In one embodiment, the enzymatic egg white chiffon cake comprises, by weight fraction: 255 parts of enzymatic egg white, 22 parts of corn starch, 90 parts of low-gluten flour, 112 parts of egg yolk, 90 parts of white sugar, 45 parts of soybean oil, and 45 parts of milk.

[0017] In one embodiment, the neutral protease is added in step (a) in an amount of 160-480 U / g, the enzymatic hydrolysis is carried out at a temperature of 4-6°C for 18-20 hours.

[0018] In one embodiment, the protein paste is prepared in step (b) by mixing the enzymatically hydrolyzed egg white and white sugar, stirring at a speed of 80 r / min for 2 minutes until the sugar is completely melted, and then stirring at a speed of 190-200 r / min for 2-3 minutes until the protein paste is in the form of a sharp peak when lifted with a chopstick.

[0019] In one embodiment, the egg yolk paste is prepared in step (c) by mixing milk and soybean oil, stirring rapidly to emulsify into a yogurt-like state, adding corn starch and low-gluten flour, stirring until no dry powder is left, adding egg yolk, and then stirring until no hard lumps are left to obtain a uniform egg yolk paste.

[0020] In one embodiment, step (d) is specifically mixing one-third of the protein paste with the egg yolk paste, mixing the remaining protein paste, pouring the batter into a 6-inch mold, and then baking in an oven under the following conditions: top heat of 155°C, bottom heat of 150°C, and baking time of 40 minutes.

[0021] A second object of the present application is to provide an enzymatically hydrolyzed egg white chiffon cake prepared by the above method.

[0022] Advantages and effects of the present application:

[0023] (1) The present application modifies egg white by biological enzymatic hydrolysis without any other chemical additives, which is in line with the current concept of green, healthy and natural diet.

[0024] (2) The present application controls the conditions of enzymatic hydrolysis to make the enzyme activity of protease approach 0, so that no additional enzyme inactivation treatment is needed when the enzyme is added to the preparation process of the chiffon cake, which can effectively combine with the existing preparation process of the chiffon cake without special adjustment, and the enzyme basically does not further hydrolyze in the subsequent preparation process, so that the foaming property and air retention property can be optimized to ensure the quality of the chiffon cake.

[0025] (3) After analyzing the significance and interaction of various factors, the present application obtains the most suitable enzymatic hydrolysis conditions of the enzymatically hydrolyzed egg white and the chiffon cake making process. Under the above formula and suitable baking conditions, the enzymatically hydrolyzed egg white chiffon cake produced can be more soft, more attractive in color, and more fragrant without adding other chemical food additives, while significantly increasing its nutritional function. It is easy to digest, and the protein molecular weight after enzymatic hydrolysis is smaller, which is easy to be digested and absorbed by the human body. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 GCMS thermogram of the chiffon cake prepared for Examples 1-3, Comparative Examples 1-5. DETAILED DESCRIPTION

[0027] For the purpose of the embodiments of the present application, the technical solutions and advantages are more clearly described below.

[0028] Neutral protease used in the examples: Neutrase 0.8L (0.8AU / g), purchased from Novozymes.

[0029] The percentages in the present application are all mass percentages.

[0030] The specific conditions not specified in the examples are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments not specified by the manufacturer are all conventional products that can be purchased on the market.

[0031] Example 1:

[0032] An enzymatic egg white chiffon cake, comprising enzymatic egg white.

[0033] The enzymatic egg white chiffon cake is made of the following components by weight: 255 parts of enzymatic egg white, 23 parts of corn starch, 90 parts of low gluten flour, 112 parts of egg yolk, 90 parts of white granulated sugar, 45 parts of soybean oil, 45 parts of milk, and 1 part of salt.

[0034] The preparation method comprises the following steps:

[0035] (1) Separate the egg white and the egg yolk of the egg;

[0036] (2) Preparation of enzymatic egg white: add neutral protease to the egg white, the amount of addition is 160U / g, and enzymatic hydrolysis at 4℃ for 18h to obtain the enzymatic egg white;

[0037] (3) Wash the stirring cylinder, which cannot have oil marks and cannot be wet; put the enzymatic egg white and the white granulated sugar into the stirring cylinder, stir and beat at a speed of 80r / min for 2min until the sugar is completely melted, and then stir and beat at a speed of 200r / min for 2.5min until the white foam picked up with a chopstick is in the shape of a sharp peak to obtain the protein paste;

[0038] (4) Mix the milk and the soybean oil, quickly stir and emulsify into a yogurt shape, then add the corn starch and the low gluten flour, stir until there is no dry powder, then add the egg yolk, and stir until there is no hard lump to obtain the uniform egg yolk paste;

[0039] (5) Take out one third of the protein paste and mix with the yolk paste, then mix with the remaining protein paste, pour the paste into 6-inch molds, 200 g of paste per mold, and place in the oven for baking, with upper fire at 155°C and lower fire at 150°C, and baking time of 40 min.

[0040] Example 2:

[0041] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only the addition amount of neutral protease in the preparation process of enzymatic egg white is changed to 320 U / g, and enzymatic egg white chiffon cake is prepared.

[0042] Example 3:

[0043] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only the addition amount of neutral protease in the preparation process of enzymatic egg white is changed to 480 U / g, and enzymatic egg white chiffon cake is prepared.

[0044] Comparative Example 1:

[0045] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only the addition amount of neutral protease in the preparation process of enzymatic egg white is changed to 640 U / g, and enzymatic egg white chiffon cake is prepared.

[0046] Comparative Example 2:

[0047] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only no neutral protease is added for enzymolysis, and enzymatic egg white chiffon cake is prepared.

[0048] Comparative Example 3:

[0049] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only the addition amount of neutral protease is changed to 320 U / g, and the enzymolysis temperature is 25°C, and enzymatic egg white chiffon cake is prepared.

[0050] Comparative Example 4:

[0051] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only the addition amount of neutral protease is changed to 320 U / g, and the enzymolysis temperature is 35°C, and enzymatic egg white chiffon cake is prepared.

[0052] Comparative Example 5:

[0053] Referring to the enzymatic egg white chiffon cake preparation method of Example 1, only the addition amount of neutral protease is changed to 320 U / g, and the enzymolysis temperature is 55°C, and enzymatic egg white chiffon cake is prepared.

[0054] Test Example 1:

[0055] Table 1 Evaluation criteria for enzymatic chiffon cake

[0056] Item Full score Scoring criteria Color 5 Golden yellow in color, bright in color, and shiny Shape 5 No broken Tissue structure 5 Fine section, no large cavity, no hard block Elasticity 5 Uniform, soft, and not hard in elasticity Taste 5 Pure flavor, soft in taste, and not greasy Total score 25

[0057] The chiffon cakes were prepared by the method of each example and comparative example respectively, then 10 professionals were selected to form an evaluation team, and the chiffon cakes were scored by sensory test according to the scoring standard of Table 1, and the scoring results are shown in Table 2:

[0058] Table 2 Sensory score results of chiffon cakes

[0059]

[0060] As can be seen from Table 2, the chiffon cakes prepared by Examples 1-3 have attractive color, soft taste, and excellent quality, and the quality of the chiffon cakes is improved. The cake making method is simple and easy to operate. If the amount of neutral protease is too high, the excessive proteolysis of egg white protein will cause the cake body to collapse, which has an adverse effect on the shape, tissue structure, and elasticity of the cake. At 55 degrees Celsius, long-term high-temperature treatment causes the denaturation of egg white protein, which cannot be whipped, and the chiffon cake cannot be shaped.

[0061] Test Example 2:

[0062] The chiffon cakes were prepared by the method of each example and comparative example respectively, and the center part of the chiffon cakes was cut into small pieces of 4cm x 4cm x 2cm. The texture meter experimental parameters were set as follows: test speed 2mm / s before test, test rate 1mm / s, test speed 2mm / s after test, compression degree 50%, twice compression time interval 5s, sensing force size 5g, data acquisition rate 250pps, probe P / 36R, and test mode TPA. Hardness was selected as an analysis index. The experimental results are shown in Table 3:

[0063] Table 3

[0064] Item Hardness (g) Standard deviation Comparative Example 1 351.21 36.22 Example 1 219.14 59.99 Example 2 134.79 29.40 Example 3 153.22 24.19 Comparative Example 2 249.30 32.06 Comparative Example 3 453.41 38.54 Comparative Example 4 535.03 84.34 Comparative Example 5 1201.15 100.30

[0065] As can be seen from Table 3, the hardness of the chiffon cakes prepared by Examples 1-3 decreases significantly, the cakes are softer, and the quality of the cakes is improved. The hardness of the comparative examples increases significantly due to excessive enzyme hydrolysis or denaturation of egg white protein.

[0066] Test Example 3:

[0067] The chiffon cakes were prepared by the method of each example and comparative example respectively, and the specific volume of the cakes was measured by the oilseed displacement method: the baked cakes were placed on a cooling rack and cooled at room temperature for 30 minutes. A container was filled with oilseeds, the surface was scraped flat, and the oilseeds were poured out and then the cakes were placed in the container. The container was filled with oilseeds again, and the volume of the remaining oilseeds was measured by a graduated cylinder, which was the volume of the cakes. The experimental results are shown in Table 4:

[0068] Table 4 Volume of chiffon cakes

[0069] Item Volume (ml) Standard deviation Comparative Example 1 654.47 12.37 Example 1 756.67 32.15 Example 2 805.00 5.00 Example 3 713.33 20.81 Comparative Example 2 693.30 15.28 Comparative Example 3 421.74 18.65 Comparative Example 4 397.28 21.36 Comparative Example 5 210.36 8.47

[0070] As shown in Table 4, the chiffon cakes prepared in Examples 1-3 have significantly increased in volume, all reaching over 700ml. In contrast, the comparative examples show obvious collapse due to excessive enzymatic hydrolysis or denaturation of egg white protein by heat.

[0071] Test Example 4:

[0072] Chiffon cakes were prepared using the methods of each embodiment and comparative example, and analyzed by gas chromatography-mass spectrometry (Shimadzu GC-2030): First, the solid-phase microextraction head was aged at the gas chromatograph inlet for 2 hours at an aging temperature of 250°C. 2g of cake samples from the comparative and embodiment examples were placed in a 20mL sample bottle, the rubber cap was closed, and the sample bottle was placed in a 60°C water bath. The extraction head was gently inserted into the sample bottle, and the fiber head was pushed out, ensuring that the extraction head did not touch the cake. Adsorption was allowed for 50 minutes, then the fiber head was withdrawn, the extraction head was removed from the sample bottle, and the extraction head was inserted into the gas chromatograph inlet again. The fiber head was pushed out, and desorption was allowed at 250°C for 10 minutes.

[0073] Chromatographic conditions: High-purity He carrier gas, splitless injection, constant pressure 35 kPa, injection port temperature 250℃. Temperature program: 35℃ for 2 min, increase to 60℃ at 5℃ / min, hold for 3 min, increase to 140℃ at 8℃ / min, then increase to 180℃ at 3℃ / min. Mass spectrometry conditions: MS quadrupole temperature 150℃, EI ionization mode, electron energy 70 eV, ion source temperature 230℃, mass scan range m / z 35-450. Experimental results are as follows: Figure 1 As shown:

[0074] Depend on Figure 1 It can be seen that the variety and quantity of flavor components in Examples 1-3 increased significantly, especially pyrazine flavor components. This may be due to the higher number of short peptides in the enzymatically hydrolyzed egg whites, resulting in more amino groups. These amino compounds undergo Maillard reactions with carboxyl compounds, producing pyrazine and aldehyde flavor components. With increasing enzymatic hydrolysis, the content of aldehydes, pyrazines, and other flavor components rises, enhancing the chiffon cake flavor. In Comparative Example 5, because the egg whites denatured due to heat during enzymatic hydrolysis, the cake was difficult to shape, and the variety and content of flavor components differed significantly from the shaped cake.

[0075] Test Example 5:

[0076] The determination method refers to the standard SB / T 10317-1999. The Folin-phenol kit is selected to determine the protease activity of Bacillus, and the specific operation method is as follows: egg white diluent is prepared by using sodium phosphate buffer solution with pH 7.5, so that the concentration of neutral protease therein is 0.2 mg / g (for example, 0.2% mass fraction of enzyme hydrolyzed egg white needs to be diluted by 10 times). 8 centrifuge tubes of 10 mL are taken, 1 g of diluted enzyme solution is added into each centrifuge tube, 4 g of 2% (w / v) casein is added into each centrifuge tube, and the reaction is carried out at 37℃ for 10 min, and then TCA is added to terminate the reaction. After centrifugation at 3000 r / min, 200 μL of supernatant is taken, color development reaction is carried out, and the absorbance value is measured at 500 nm. All the above experiments are repeated at least three times. 1 μg of tyrosine is produced by hydrolyzing casein per minute at 40℃, which is defined as 1 protease activity unit (U).

[0077] The calculation formula of protease activity is as follows: protease activity unit = A*4*N / 10

[0078] A: measured absorbance value - absorbance value of comparative example 2; 10: reaction time (min); 4: dilution multiple, 1 mL in color development reaction, and 0.2 mL of reaction solution is taken for determination (i.e. 4 times); N: enzyme solution dilution multiple.

[0079] The residual enzyme activity of the enzyme hydrolyzed egg white prepared from examples 1-3 and comparative examples 1-5 is determined by using the above determination method, and the results are shown in table 3.

[0080] Table 5: determination of residual enzyme activity of enzyme hydrolyzed egg white

[0081] Item Enzyme activity Comparative Example 1 25126.79 Example 1 2.84 Example 2 7.97 Example 3 19695.07 Comparative Example 2 0.00 Comparative Example 3 23401.30 Comparative Example 4 24695.42 Comparative Example 5 17009.15

[0082] According to the residual enzyme activity, the enzyme activity of the enzyme hydrolyzed egg white of examples 1 and 2 has tended to be close to 0 after long-time fermentation at low temperature, and no subsequent enzyme inactivation is needed in the production process of chiffon cakes.

[0083] The above examples are part of the embodiments of the present application, but not all the embodiments. The detailed description of the embodiments of the present application is not intended to limit the scope of the claimed application, but only represents selected embodiments of the present application. All other embodiments obtained by those skilled in the art without creative labor based on the embodiments in the present application belong to the scope of protection of the present application.

Claims

1. A method for preparing an enzymatically hydrolyzed egg white chiffon cake, characterized in that, Includes the following steps: (a) Preparation of enzymatically hydrolyzed egg white: First, separate the egg white and yolk. Add neutral protease to the egg white and hydrolyze it to obtain enzymatically hydrolyzed egg white. The hydrolysis conditions are: protease addition amount is 160-320 U / g, hydrolysis temperature is 4℃, and hydrolysis time is 18h. (b) Stir the enzymatically hydrolyzed egg white and granulated sugar prepared in step (a) to obtain egg white paste: first stir the enzymatically hydrolyzed egg white and granulated sugar at a speed of 80 r / min for 2 minutes until the sugar is completely dissolved, then stir at a speed of 190-200 r / min for 2-3 minutes until the white foam forms peaks when lifted with chopsticks, and obtain egg white paste; (c) Preparation of egg yolk batter: Mix milk and soybean oil, stir quickly to emulsify into yogurt-like consistency, then add cornstarch and low-gluten flour, stir until there is no dry powder, then add egg yolks, and stir until there are no hard lumps to obtain a smooth egg yolk batter. (d) Mix the meringue prepared in step (b) and the egg yolk paste prepared in step (c) and bake to obtain an enzymatically hydrolyzed egg white chiffon cake.

2. The preparation method according to claim 1, characterized in that, The enzymatically hydrolyzed egg white chiffon cake comprises, by weight, 245-265 parts enzymatically hydrolyzed egg white, 20-25 parts cornstarch, 85-95 parts low-gluten flour, 110-115 parts egg yolk, 88-93 parts granulated sugar, 42-47 parts soybean oil, and 43-46 parts milk.

3. The preparation method according to claim 1, characterized in that, The enzymatically hydrolyzed egg white chiffon cake comprises, by weight, 255 parts enzymatically hydrolyzed egg white, 22 parts cornstarch, 90 parts low-gluten flour, 112 parts egg yolk, 90 parts granulated sugar, 45 parts soybean oil, and 45 parts milk.

4. The preparation method according to claim 1, characterized in that, In step (d), one-third of the meringue is taken out and mixed evenly with the egg yolk mixture, then mixed with the remaining meringue. The batter is poured into a 6-inch mold and then placed in the oven for baking. The baking conditions are 150-160℃ for the top heat and 145-155℃ for the bottom heat, and the baking time is 35-45 minutes.

5. The preparation method according to claim 4, characterized in that, The baking conditions are: top heat 155°C, bottom heat 150°C, and baking time 40 minutes.

6. An enzymatically hydrolyzed egg white chiffon cake, characterized in that, The chiffon cake is prepared by the preparation method according to any one of claims 1-5.

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